Ella Fitzgerald ~ Rudolph The Red Nose Reindeer
(repeated many times, all will be explained below)
Happy Christmas Eve folks...and if you aren't celebrating Christmas then happy Tuesday lovelies. Yesterday morning I had a very splendid morning making these delightful shortbreads with the help of my little (although growing up way too fast) nephew Myles. We stood side by side beating vegan butter and sugars and then stirring in flours. Cutting out the circles and then stamping the snowflakes in every one. We laughed a lot but also sang Rudolph at least 50 times at the top of our voices. Then we made some Pesto...then he made me watch Dinosaur programs. OK so I didn't enjoy that so much but up until the flesh ripping dinosaur programs it had been a very good time shared. lol.
A few nights ago I was stunned, delighted and amazed by the personal crackers that my good pal Dev (Guest Host) had made for each of us at the Friends Christmas Gathering. Mine had included a Snowflake stamp for use on cookie/biscuits and pastry. I was over the moon at this gift and couldn't wait to use it. I searched through my biscuit recipes and decided upon a nice lemon shortbread. Well it is the Holidays and the only time I ever eat shortbread.
This recipe is perfect for making with the little ones help. Myles had a great time measuring out the ingredients and then watching as the sugar and vegan butter became fluffy and light as he blitzed them with a hand held mixer. He also enjoyed covering himself in flour and sugar..lol And licking his fingers 'clean' of all the shortbread dough.
These shortbreads aren't heavy or stodgy as many can be and the lemon gives them a lift away from being too rich. I much prefer these to regular shortbreads. They are also excellent rolled a little thinner and baked for a few minutes...then eaten on the side of a good vanilla ice cream.
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| Lemon Shortbread Snowflakes |
Lemon Shortbread Snowflakes Makes at least 30 biscuits
1 cup vegan butter, softened
1/2 cup icing sugar
1/4 cup golden caster sugar
1 heaped tsp fresh lemon zest
2 cups plain flour
1 tsp salt
In a large bowl cream vegan butter and sugars until light and fluffy. Beat in the lemon zest.
Combine the flour and salt, then gradually stir in to the vegan butter and sugars until the dough forms a large ball.
Divide the dough into two pieces and form into balls and then flatten into discs, wrap in cling film and place into the fridge to chill for at least 30 minutes.
Preheat the oven to 325'F/170'C/GM3. Line three cookie sheets with parchment paper. Set to one side.
Take the discs of dough out of the fridge and roll each one between two pieces of parchment paper. Cut desired shapes in the dough and then place each one on the cookie sheets. Place into the preheated oven and bake for 6-9 minutes...until they are have started to turn lightly brown around the edges and underneath. Leave to cool on the trays for a couple of minutes and then place on a wire cooling rack and dust with icing sugar. When cooled store in an airtight container.
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| Gratuitous foodie shot...lol |
Enjoy!
Thanks for stopping by and I hope you have the very best of Tuesdays...
~Red~
